Hey Sheldon,

You had some good posts on how to properly and safely clean a regular
wood board when cutting/grinding meats. I lost my copy and it was some
time back (like 2-3 years ago). My new wood board is not a fancy sort.

I got a new one and bleached it this time but in the long run, I need
to have the right proportions or my simple 11$ board will fall apart.
I used 3 TB bleach in 8 cups of water after washing with soapy water.
I rinsed it well after and dried it off. Rubbed with just a little
olive oil and stored.

Remind me since you've said you have fairly simple ones kept usable for
a decade or so I think? Serious request.

--

On Mon, 26 Dec 2011 14:00:01 -0600, "cshenk" > wrote:

>Hey Sheldon,
>
>You had some good posts on how to properly and safely clean a regular
>wood board when cutting/grinding meats. I lost my copy and it was some
>time back (like 2-3 years ago). My new wood board is not a fancy sort.
>
>I got a new one and bleached it this time but in the long run, I need
>to have the right proportions or my simple 11$ board will fall apart.
>I used 3 TB bleach in 8 cups of water after washing with soapy water.
>I rinsed it well after and dried it off. Rubbed with just a little
>olive oil and stored.
>
>Remind me since you've said you have fairly simple ones kept usable for
>a decade or so I think? Serious request.

I'm not sure what you're asking. I stopped using woodenware other
than as serving pieces years ago. All my cutting is done on plastic.

"cshenk" > wrote in
:

> Hey Sheldon,
>
> You had some good posts on how to properly and safely clean a regular
> wood board when cutting/grinding meats. I lost my copy and it was
some
> time back (like 2-3 years ago). My new wood board is not a fancy
sort.
>
> I got a new one and bleached it this time but in the long run, I need
> to have the right proportions or my simple 11$ board will fall apart.
> I used 3 TB bleach in 8 cups of water after washing with soapy water.
> I rinsed it well after and dried it off. Rubbed with just a little
> olive oil and stored.
>
> Remind me since you've said you have fairly simple ones kept usable
for
> a decade or so I think? Serious request.
>


According to GG's, he stated he's stopped using wood and was using
plastic back in 2005.

But I did find this........


Newsgroups: rec.food.cooking
From: "K3" >
Date: Wed, 3 Jan 2001 11:44:30 -0500
Local: Thurs, Jan 4 2001 2:44 am
Subject: best way to clean wooden cutting board ???

This may be a little-bit off topic, but it reminds me of when I first
started working in the restaurant business (age 12 in 1978) ...

My old boss/friend/cheech/etc. (who was a great chef) used to clean up
the butcher-block counter tops with used, moist coffee-grounds to help
rid the taste/smell of garlic & onions. He'd smear the wet coffee
grounds into the wood and then he'd then scrub the board with a few
lemon-half's and then wipe with mild bleach solution.
I'd have to agree with him... it got rid of the garlic smell and all of
the "gunk" off the block/board. Those blocks/boards were very clean &
bright at all times!

--
------------------------------------------------------------------------
----
----------
Kendall F. Stratton III
Fort Fairfield, Maine USA

http://home.maine.rr.com/k3

Confusious Say: Man who fart in church sit in own phew!
------------------------------------------------------------------------
----

--
Peter Lucas
Brisbane
Australia

Skydiving: Where immortality is touched through danger,
where life meets death on equal plane;
where man is more than man, and existence both supreme and valueless at
the
same instant.

--- Charles A. Lindbergh ---

On Tue, 27 Dec 2011 20:19:23 -0500, Brooklyn1 <Gravesend1> wrote:

>On Tue, 27 Dec 2011 17:59:55 -0600, "cshenk" > wrote:
>
>>Brooklyn1 wrote in rec.food.cooking:
>>
>>> On Mon, 26 Dec 2011 14:00:01 -0600, "cshenk" > wrote:
>>>
>>> > Hey Sheldon,
>>> >
>>> > You had some good posts on how to properly and safely clean a
>>> > regular wood board when cutting/grinding meats. I lost my copy and
>>> > it was some time back (like 2-3 years ago). My new wood board is
>>> > not a fancy sort.
>>> >
>>> > I got a new one and bleached it this time but in the long run, I
>>> > need to have the right proportions or my simple 11$ board will fall
>>> > apart. I used 3 TB bleach in 8 cups of water after washing with
>>> > soapy water. I rinsed it well after and dried it off. Rubbed with
>>> > just a little olive oil and stored.
>>> >
>>> > Remind me since you've said you have fairly simple ones kept usable
>>> > for a decade or so I think? Serious request.
>>>
>>> I'm not sure what you're asking. I stopped using woodenware other
>>> than as serving pieces years ago. All my cutting is done on plastic.
>>
>>Rats. You had an old post on it. What do tyou use with your plastic
>>cuting boards now? It may be similar?
>
>Plastic boards go in the dishwasher. Wooden boards needed hand
>washing, dry in the sun for UV sterilization, and sealed with a blend
>of beeswax and mineral oil. I never use chlorine bleach indoors, no
>one should if they value their lungs... chlorine fumes destroy lung
>tissue and it does not regenerate. People who swim in chlorinated
>pools will eventually develop serious respiratory problems and die
>prematurely

If you need to bleach a wooden board, use straight lemon juice (direct
from the lemon). You can increase the bleaching action by putting the
lemon-wet board out in the sunlight.
Janet US

On Tue, 27 Dec 2011 20:22:23 -0700, Janet Bostwick
> wrote:


>
>If you need to bleach a wooden board, use straight lemon juice (direct
>from the lemon). You can increase the bleaching action by putting the
>lemon-wet board out in the sunlight.
>Janet US

Before even using the board, soak it well with mineral oil. Do it a
few times and the oil will make a good seal and cleaning is easier,
prevents damage from water.